Bouillabaisse
I thought I'd add an update to yesterday's post where I talked about Bouillabaisse. Ever since coming back from Marseille, I've been thinking through a recipe for Bouillabaisse, and as it happens I was flicking through Dawn's "Good Food" magazine earlier and there was a Gordon Ramsay recipe.That has prompted me to make the following corrections - where I said crostini was used, this was incorrect. I actually knew yesterday that it wasn't crostini, it was sort of croutons made from french bread, but I didn't know the word and saying croutons would probably give the wrong idea, and crostini seemed to be the closest. Ramsay referred to them simply as "croûte" (meaning "crust"). The sauce is apparantly Rouille, not aoli. Again, I kind of knew that it probably wasn't aoli, as it it was why would we also have to rub garlic into the croûte, but I was too lazy too look up what the actual sauce was yesterday.
So there you go. You know, I should start calling this a Food Blog instead of Photo blog. When was the last time I posted a photo. On the other hand, I could just call it a "blog". You know, don't put myself in a box.
Labels: bouillabaisse, food, marseille
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